February 19, 2012

Sunday
Pulled pork sandwich
(http://allrecipes.com/recipe/bbq-pork-for-sandwiches/ )
Ingredients
1 (14 ounce) can beef broth
3 pounds boneless pork ribs
1 (18 ounce) bottle barbeque sauce
Burger buns
Chips

Directions
1. Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
2. Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
3. Bake in the preheated oven for 30 minutes, or until heated through. Serve on burger buns and with chips

Monday
Posole
(http://allrecipes.com/recipe/slow-cooker-posole/detail.aspx )
Ingredients
1 tablespoon canola oil
1 (2 pound) boneless pork loin roast, cut into 1-inch cubes
2 (14.5 ounce) cans enchilada sauce
2 (15.5 ounce) cans white hominy, drained
1 onion, sliced
1/2 cup green chilies, diced
4 cloves garlic, minced
1/2 teaspoon cayenne pepper, or to taste
2 teaspoons dried oregano
1/4 cup cilantro, chopped
1/2 teaspoon salt
Tortillas

Directions
1. Heat the canola oil in a skillet over high heat. Add the pork; cook and stir just until meat is browned on all sides, about 5 minutes.
2. Place the meat in a 4 quart slow cooker. Pour the enchilada sauce over the meat. Top with the hominy, onion, chilies, garlic, cayenne pepper, and oregano. Pour in enough water to fill the slow cooker.
3. Cover, and cook on High for 6 to 7 hours. Stir in the cilantro and salt. Cook on Low for 30 minutes more. Serve with warm tortillas.


Tuesday
Spinach Salad with Warm Bacon-Mustard Dressing
(http://allrecipes.com/recipe/spinach-salad-with-warm-bacon-mustard-dressing/detail.aspx )
Ingredients
1 (10 ounce) bag baby spinach leaves
4 hard-cooked eggs, peeled and sliced
1 cup sliced mushrooms
4 strips crisply cooked bacon, crumbled
10 ounces Swiss cheese, shredded
1/2 cup toasted sliced almonds
1 tablespoon olive oil
1 large shallot, minced
1 teaspoon garlic, minced
1/3 cup white wine vinegar
1/3 cup Dijon mustard
1/3 cup honey
2 strips crisply cooked bacon, crumbled
salt and pepper to taste

Directions
1. Place spinach into a large serving bowl, top with hard-cooked eggs, mushrooms, 4 crumbled strips of bacon, Swiss cheese, and almonds.
2. Heat olive oil in a small skillet over medium heat. Stir in shallots and garlic, and cook until softened and translucent, about 2 minutes. Whisk in the vinegar, Dijon mustard, honey, and 2 crumbled strips of bacon; season to taste with salt and pepper, then cook until hot.
3. Pour hot dressing over spinach and toss to coat.

Shepherd's Pie
(http://allrecipes.com/recipe/shepherds-pie-2/detail.aspx )
Ingredients
1 pound ground beef
1 medium onion, chopped
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup
1 tablespoon ketchup
1/8 teaspoon ground black pepper
1 cup frozen peas and carrots
1 cup milk
2 tablespoons butter
1 1/3 cups instant mashed potato flakes or buds

Directions
1. Cook beef and onion in 10-inch skillet over medium-high heat until well browned, stirring to break up meat. Pour off fat.
2. Stir soup, ketchup, black pepper and peas and carrots into skillet. Spoon beef mixture in 9-inch pie plate.
3. Heat milk and butter in 2-quart saucepan over medium-high heat to a boil. Remove from heat. Slowly stir in potatoes. Spoon potatoes over beef mixture.
4. Bake at 400 degrees F for 15 minutes or until potatoes are lightly browned.

Wednesday
House fried rice
(http://allrecipes.com/recipe/house-fried-rice/detail.aspx )
Ingredients
1 1/2 cups uncooked white rice
3 tablespoons sesame oil
1 small onion, chopped
1 clove garlic, chopped
1 cup small shrimp - peeled and deveined
1/2 cup diced ham
1 cup chopped cooked chicken breast
2 stalks celery, chopped
2 carrots - peeled and diced
1 green bell pepper, chopped
1/2 cup green peas
1 egg, beaten
1/4 cup soy sauce

Directions
1. Cook rice according to package directions. While rice is cooking, heat a wok or large skillet over medium-high heat. Pour in sesame oil and stir in onion. Fry until golden, then add garlic. When garlic is lightly browned, mix in shrimp, ham, and chicken. Fry until shrimp is pink.
2. Lower heat to medium and stir in celery, carrot, green pepper, and peas. Fry until vegetables are crisp-tender. Stir in beaten egg and cook just until egg is scrambled and firm.
3. When rice is done, mix thoroughly with vegetables and stir in soy sauce. Adjust seasoning to your preference and serve immediately.

Thursday
Baked Pork Chops I
(http://allrecipes.com/recipe/baked-pork-chops-i/detail.aspx )
Ingredients
6 pork chops
1 teaspoon garlic powder
1 teaspoon seasoning salt
2 egg, beaten
1/4 cup all-purpose flour
2 cups Italian-style seasoned bread crumbs
4 tablespoons olive oil
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/3 cup white wine

Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
3. Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil.
4. Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.

Corn on the cob
(http://allrecipes.com/recipe/microwave-corn-on-the-cob/detail.aspx )
Ingredients
1 ear corn, husked and cleaned

Directions
Wet a paper towel, and wring out. Wrap the ear of corn in the moist towel, and place on a dinner plate. Cook in the microwave for 5 minutes. Carefully remove paper towel, and enjoy!

Broccoli with Garlic Butter and Cashews
(http://allrecipes.com/recipe/broccoli-with-garlic-butter-and-cashews/detail.aspx )
Ingredients
1 1/2 pounds fresh broccoli, cut into bite size pieces
1/3 cup butter
1 tablespoon brown sugar
3 tablespoons soy sauce
2 teaspoons white vinegar
1/4 teaspoon ground black pepper
2 cloves garlic, minced
1/3 cup chopped salted cashews

Directions
1. Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter. 2. While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.

Friday
Jamie's Cranberry Spinach Salad
(http://allrecipes.com/recipe/jamies-cranberry-spinach-salad/detail.aspx )
Ingredients
1 tablespoon butter
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil

Directions
1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
2. In a large bowl, combine the spinach with the toasted almonds and cranberries.
3. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

Puff Pastry Salmon
(http://allrecipes.com/recipe/puff-pastry-salmon/detail.aspx )
Ingredients
2 (12 ounce) skinless, boneless salmon fillets
seasoned salt to taste
1/2 teaspoon garlic powder
1 teaspoon onion powder
1 (17.25 ounce) package frozen puff pastry, thawed
1/3 cup pesto
1 (6 ounce) package spinach leaves

Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. Season the salmon fillets with salt, garlic powder, and onion powder. Divide 1/2 of the spinach between two sheets of puff pastry, and mound in the center. Place a salmon fillet on top of each mound of spinach. Spread the pesto on the salmon fillets, and top with remaining spinach. Moisten the edges of the puff pastry with water, fold to the center, and seal the seams.
3. Bake in preheated oven for 20 to 25 minutes until the pastry is puffed and golden, and the salmon has cooked all the way through.

Saturday
Ragda patties
(http://onehotstove.blogspot.com/2005/11/street-food-ragda-patties.html )
Ingredients
For Patties
4 large or 6 medium potatoes, boiled
2 slices bread
salt to taste
oil for shallow frying

For Ragda
1 cup white vatana (dried whole yellow peas)
1 small onion, minced
1 tsp. ginger-garlic paste
1⁄2 tsp. turmeric
1 tsp. red chilli powder
1⁄2 tsp. cumin powder
1⁄2 tsp. coriander powder
1 tbsp. jaggery
1 tbsp. tamarind paste
salt to taste
1 tbsp. oil

For Garnish
Tamarind chutney
Minced onion
Minced cilantro
Sev
Whipped yogurt

Method
1. Soak the peas overnight, then cook them on the stove-top or pressure cooker till fully cooked.
2. To make the ragda, heat oil and sauté the onion for a few minutes till translucent. Add the ginger-garlic paste and sauté for a minute more. Add salt, turmeric, chilli powder, cumin powder, coriander powder and sauté for a few seconds till spices are aromatic. Then add the cooked peas, 2 cups water, tamarind and jaggery. Bring to a boil and simmer for 10 minutes. Mash some of the peas to make the curry thicker if needed. Taste the curry and adjust the balance of sweet/sour/salty. Set ragda aside.
3. To make patties, dip the bread slices in warm water, then squeeze out excess water and place in a bowl. Add boiled potatoes and salt, then knead everything together to mix well. Form patties with the potato mixture. Then shallow fry the patties in a small amount of oil and drain on paper towels.
4. To assemble, place 2 patties on a plate. Top with a ladleful of peas curry. Then garnish with dollops of tamarind chutney, minced onion, cilantro and sev and yogurt if desired.